Comparison of Indian and Japanese cuisines Essay Example

Comparison of Indian and Japanese cuisines Essay Index Page no Content 5-12 Comparison and contrast of characteristics of both the cuisines 13-16 Discussion of influences on both the cuisines 17-18 Discussion the definition of multi-cultural work nature of food and drink 19-20 Food trends 2011 vs 2012 Overview Wasabi is a sushi bar serving only sushi in Phoenix Mall in Vlman Nagar, Pune. It serves authentic, traditional sushi. Wasabi is Just 6 months old. Initially, there was great response for sushi but now sales are dipping down. One of the main reason is acceptability of sushi in its authentic form since many of the guest comment cards nsist they would like to have sushi with Indian tough to it. Owners of this restaurant are thinking of rebranding the restaurant that would offer sushi with Indian taste to it. This concept aims at providing Indian and Japanese Fusion Cuisine keeping in line with latest food trends in the market. I am currently working as Chef-De-partie in Wasabi and report to the Executive Chef who is Japanese. The Executive Chef has given me the responsibility to research the commercial feasibility of the fusion sushi and I am to assist him with the same. Background of sushi: The original type of sushi, known today as nare-zushi was first developed in Southeast Asia before introduction to Japan. Sushi literally means sour-tasting. The oldest form of sushi in Japan, narezushi still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice which results in a sour taste. We will write a custom essay sample on Comparison of Indian and Japanese cuisines specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Comparison of Indian and Japanese cuisines specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Comparison of Indian and Japanese cuisines specifically for you FOR ONLY $16.38 $13.9/page Hire Writer In Japan, narezushi evolved into oshizushi and ultimately Edomae nigirizushi, which is what the world today, knows as sushi. (Asian artmall, 2006) Contemporary Japanese sushi has little resemblance to the traditional lacto- fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. As sushi evolved, vinegar was started to be added to the mixture for better taste and preservation. The vinegar amplified the rices sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. The contemporary version, internationally known as sushi, was created by Hanaya Yohei (1799-1858). (Asian artmall, 2006) Today sushi has become a delicacy in Japan and is considered one of the most prestigious food items to be served. The increasing popularity of sushi has resulted in various variations all round the world. With Indian style food in the backdrop, how sushi can be served to the Viman Nagars masses so that it appeals them forms the crust of the assignment. . 1 Compare and contrast the characteristics of Indian and Japanese cuisines Both the Indian and Japanese cuisines have come a long way in terms of their evolution from the conventional era to the contemporary period. How both these cuisines differentiate is being discussed based on the following parameters: Conventional menu structures Japanese cuisine: A typi cal Japanese meal basically has four components: rice, a soup, the main dish, and pickles. Rice is the staple component and lies at the core of Japanese food culture. Soup is usually sipped slowly throughout a meal. (Ghildiyal, 2010) Indian Cuisine: Whereas Indian meal compromises of roti (bread), a vegetable/meat preparation (dry preparation or gravvy), a rice preparation which is generally plain rice accompanied with a dal-based curry-like preparation. (Ghildiyal, 2010) Course structures The standard traditional Japanese meal, IchiJu-sansai meaning one soup, three ides consists of soup, rice, pickles and three dishes or accompaniments is meant to be eaten all together and served all at once. Therefore the diners wait till all the dishes are assembled at the table and then eat from their individual bowls of rice, adding soup, pickles and condiments to taste and alternating with morsels of accompaniments. (webmd, 2006) Indian Cuisine: However, in case of Indian meals, the vegetable preparation and roti (bread) are generally served first. After the diner is satisfied with this course he is then served rice along with the dal-based curry. The diner mixes the curry along with the rice and can eat it along with the vegetable preparation. webmd, 2006) Eating habits Japanese Cuisine: Up until maybe 50 years ago most people ate soup and rice three meal day and occasionally ate dried, salted or fermented dish The characteristic way of eating Japanese cuisine is to alternate between eating the rice, soup and side dishes. (Mcwilliams, 2012) A traditional meal is served with rice, vegetables and miso (fermented soy bean paste) soup and fruit is often eaten as desert. Many dishes come with soy sauce or wasabi (very hot mustard-like green horseradish). Many urban Japanese have adopted the American way of eating†a big breakfast, light lunch, and a big dinner. Miso soup and rice are a dietary base, often eaten for breakfast, lunch, and dinner. Breakfast (asa-gohan) generally consists of Juice, coffee, eggs and toast or rice. A typical breakfast consists of rice, miso soup, spinach and egg. Most people eat breakfast at home. Its hard to find a restaurant that serves breakfast. Many coffee ships have a set breakfast with a drink, toast, boiled egg and light food. On the weekends people eat pancakes or a traditional breakfast of miso oup, rice, egg, vegetable and fish. Lunch (hiru-gohan) is generally eaten by many people out due to work, grabbing a quick meal or snack such as a bowl of noodles, sandwiches, rice balls or even Chinese food. Dinner (ban-gohan) is generally an informal meal with meat or fish, rice and miso soup. Main dishes made at home, include thing things like curry rice, pork cutlets, meatloaf-like hamburgers, fried fish, stir fried chicken or pork dishes, and dishes made with tofu. Fancier dinners include some of the items listed below. Japanese often drink nothing with their meals; Miso soup often serves the purpose of a drink. Sometimes beer, wine, hot tea, cold tea, water or other drinks are served with their meals. An evening snack of fruit is commonly eaten. The accompaniments in Japanese food are generally pickled vegetables where vegetables are soaked in a mixture of vinegar and sugar. Indian The breakfast could be anything ranging from poorl (deep-fried fluffy Indian bread) and chole(chick- peas with tomato), idli ( a savory cake) and sambhar ( a lentil based dish) , poha (a rice preparation), paratha ( a flat Indian bread usually stuffed with different vegetables such as potatoes , spinach etc. nd many more. There is no restriction or generalization of what an individual could have in the breakfast in the morning. Most people however prefer a hot cup of tea or coffee in the morning. (Mcwilliams, 2012) The afternoon lunch is either home-packed (dabba) or is had in the canteens by the working class. The lunch includes the typical roti(bread), vegetable preparation, rice and dal-based curry with a swee t occasionally. Evening breakfast is generally lighter than the morning breakfast and is generally accompanied with a hot cup of tea or a coffee. The dinner is the same as afternoon unch including the typical roti(bread), vegetable preparation, rice and dal-based curry with a sweet occasionally. The accompaniments in Indian food generally include sliced onions, lemons, pickles (mango, lemon) and sometimes salads. Characteristics of food Japanese cuisine is mostly seafood-based and generally it doesnt have the thick spicy curries and gravies associated with Indian food. Though Japan accounts for only 2% of the worlds population, its people eat 10% of the worlds fish. The flipside of Japans fish craze means the Japanese eat less red meat. The Japanese diet includes huge amounts of rice. The main unique characteristic of rice which is grown in Japan is that it is more glutinous as compared to rice grown in India. When such type of rice is pounded it results in a sticky rice paste. This paste is shaped into cakes that can be grilled or perhaps wrapped in seaweed. Soups are also an integral part of Japanese cuisine and most of the soups are clear soups. They are also an integral part of Japanese breakfast. Red bell peppers, green beans, zucchini, eggplant, onions, burdock, tomatoes, green peppers, lettuce, carrots, spinach, bamboo shoots, beets, lotus root, turnips, daikon (or giant white radish), shiitake mushrooms, sweet otatoes, and seaweed (or sea vegetables), such as kombu, nor, and wakame all have a place in the Japanese diet. As many as four or five different varieties are served in a single meal and no one thinks it odd to have vegetable soup or a salad for breakfast. A typical Japanese dessert is an assortment of seasonal fruits, peeled, sliced, and arranged on a pretty plate. People do enjoy Western desserts like ice cream and cakes, but theyre usually offered in smaller portions and subtler flavors compared to the West. A cup of Japanese green tea is the perfect end to any meal. (Mcwilliams, 2012) Indian cuisine: The Indian cuisine is mostly spices-based which is intended to produce flavorful food consisting of whole or powdered chilli pepper (mirch), black mustard seed (sarso), cardamom (elaichi), cumin Oeera), turmeric (haldi), asafoetida (hing), ginger (a drak), coriander (dhania), and garlic (lehsun). One popular spice mix is garam masala, a powder that typically includes five or more dried spices, including cardamom, clove and cinnamon. Most of the food is vegetarian-based. Therefore a wide variety of vegetables are used in Indian preparations perhaps more than the Japanese cuisine. All Indian breads are flat. Most common is called Roti made with whole grain wheat flour. The diet of most of the people is based on the regional topography i. e people near the coastal region have seafood-based diet, people in North-India have more of a meat-based diet. Cooking methods To enjoy the fresh taste of seasonal products, Japanese cooking time for roasting and broiling is kept relatively short. (Kumakura, 2009) Indian cuisine: However, in Indian cooking, most of the curries involve the bhunao process, where any vegetable or meat is continually saut? ©ed and stir fried in onions, tomatoes, ginger, garlic, green chilies, and oil. Way of eating Japanese, traditionally, use chopsticks which are short, frequently tapered sticks used in pairs of equal length as eating utensils for noodles, rice and other preparations Also they dont use spoons to drink their soup but directly sip it from the bowls. Making sounds while sipping soup is not considered rude in their culture. On the contrary, it represents that one is enjoying the food served to him/her. (Kumakura, 2009) Indian cuisine: Indians generally prefer hands when having roti( bread) along with the vegetable preparation. Proper scooping technique involves making a boat-like shape with the oti, scooping up the curry without letting too much of the curry touch our fingers, and inserting the food into our mouth before anything spills out. Spoons could be used while consuming rice. List of condiments used A handful of Japanese condiments are available to personalise flavours. Wasabi is the pale green powdered root of the Japanese horseradish plant is used to garnish Sushi and add pungency (like Mustard or Mooli but with far more impact) to homemade dressings or sauces. Karashi is mustard, hotter than its western counterpart and used as a garnish or added to dressings and sauces. Shichimi or Ichimi Togarashi are Japanese chili powders used for sprinkling over noodles, miso soup, and stir-fried vegetables. Ichimi means one taste and consists of only Japanese chili pepper while Shichimi means seven tastes, and contains seven spices that include chilli, black sesame seeds, poppy seeds and hemp seeds among others. Sesame seeds, sesame oil, Gomashio (sesame salt), Furikake, Walnuts, Peanuts, red pepper, ginger, shiso (a flavourful herb), sansho (Sichuan peppercorn), citrus peel, Mitsuba (a fresh herb) and Monosodium Glutamate are other ingredients used in cooking or as table condiments. Kumakura, 2009) Indian cuisine: Spices are the very soul of Indian cuisine. They form the foundation of the cuisine that has existed for centuries. It is virtually impossible to cook any Indian dish without spices, even if they are only red chillies and salt. Bay leaves (teJ patta): An aromatic herb used for flavouring vegetables and meat. Black peppercorns (sabut kali mirch): A pungent aromatic condiment. Cardamoms (elaichi): One of the worlds most expensive spices, there are two varieties -the large, black-brown ones, which have a heavier favour and the small green ones which are aromatic and have a delicate lavour Carom seeds (aJwain): Also known as thymol or omum; used in pickles and vegetable dishes. Chilli and chilli powder: There are at least 20 known varieties of chilli powders. The range of chillies can be from white and yellow to saffron and red in colour While capsicums or peppers are mild and flavoured, Goan chillies are dark red in colour and not pungent. Green chillies are similar to fresh red chillies and their seeds are the most pungent. Red Kashmiri chillies are very mild and can be used for colouring and flavouring. Cinnamon (dalchini): Most Indian food is cooked with cassia bark, which is a good substitute for real cinnamon. However it does not have the delicate flavour of cinnamon as its flavour is much stronger. Ghildiyal, 2010) Cloves (bung): Cloves are the dried flower buds of an evergreen plant. The oil of cloves contains phenol, which is a good antiseptic and helps in preserving food. Coriander (dhaniya) seeds: Coriander seed powder is a very important spice in Indian food. Fresh coriander leaves are used for garnishing. Coriander has a strong, pungent smell b ut is almost indispensable to Indian cuisine. Cumin Oeera) seeds: Cumin seeds come in two varieties: white and black. The white variety is the more ommon one and is used as extensively as coriander seed powder while the black variety is more aromatic and peppery. Curry leaves (kadhi patta): These impart a subtle flavour when fried until they are crisp. They are popular in South Indian dishes. Fennel (moti saunf) seeds: Fennel seeds are a common ingredient for flavouring stocks, sauces, and curries. Used extensively as an ingredient in paan and as an effective digestive. Fenugreek seeds (methi dana): Fenugreek seeds are square, flat and yellowish-brown in colour Care must be taken in using the seeds as they are bitter and the quantity used must be controlled. Mace Oavitri): Mace is a part of the nutmeg. It is the shell of the nutmeg kernel. It has a flavour similar to nutmeg, but Is more delicate and is used in rice dishes. Mustard seeds (raJ):Tiny, dark, round seeds used for tempering in dais and pickles. Nutmeg Oaiphal): This is used to make fragrant garam masala. The kernel must be finely grated Just before use. Excessive use must be avoided as it can be poisonous. Onion seeds (kalonJi): Sprinkled over Indian breads and used in cooking vegetables. Pomegranate seeds (anar dana): Used in making savouries, and for giving a sour flavour. Poppy (khuskhus) seeds: White oppy seeds, roasted and ground, are used to provide a nutty flavour and to thicken gravies. Saffron (kesar): The worlds most expensive spice, saffron must be soaked in either warm milk or water and used at the end of cooking a dish. Tamarind (imli): The bitter-sweet, highly acidic pulp of the tamarind is used to flavour foods, and is a good source of iron, potassium and magnesium. Turmeric (haldi): Turmeric is a rhizome of the ginger family. (Ghildiyal, 2010) Portion control: Japanese portion sizes are small as compared to Indian cuisine. Indian cuisines: Indian portion sizes vary from region to region but are comparatively more as ompared to Japanese cuisines. The above differences can be summarized by the following table: Japanese Cuisine Indian Cuisine Conventional menu structure Four basic components: rice, a soup, the main dish, and pickles Four basic components: roti, vegetable/meat based preparation, rice, and dal-based curry Course structure All dishes are served once Roti and vegetable/ meat preparation first and then rice with dal-based curry Eating habits Food consumed during breakfast, lunch and dinner is different as compared to Indian cuisine. Also, accompaniments are different Food consumed during breakfast, unch and dinner is different as compared to Indian cuisine. Also, accompaniments are different Characteristics Sea-food based Inclusion of huge amounts of rice Soups integral part of meal Inclusion of wide variety of vegetables Extensive uses of spices Curry and gravy-based Inclusion of breads Diet varies from region to region unlike Japan Inclusion of wider variety of vegetables Cooking method Relatively shorter amount of time taken for roasting and boiling Bhunao process is used extensively Way of eating Chopsticks used as holding utensils, soups are sipped directly from bowl Hands are used directly to handle food while eating. Spoons used occasionally. Condiments used Wasabi, Karashi, shichimi, sesame seeds and oil, sansho, furikake etc Cinnamon, cardramom, bay-leaves, cumin, coriander, mace etc. Now let us look at some of the similarities between the two cuisines: Extensive used of vegetables Both the cuisines involve wide use of variety of vegetables. In the Japanese cuisine, these vegetables are generally soaked and pickled and served as accompaniments along with the main dishes. In the Indian cuisine, the vegetables are saut? ©ed or stir- fried to from thick curries or gravies or even dry preparations. Sharing of food Both the cuisines give utmost importance to the hospitality aspect of service. In both the cuisines, food is served in common bowls and shared amongst those sitting on the dining table. Cooking ideologies Even though both the cuisines use different cooking methods, the ideology behind them is more or less the same. The Japanese believe in retaining the original natural flavor of any ingredient and therefore prefer to eat food which is not cooked thoroughly. Whereas, the Indians believe in using spices to incorporate their flavor into their food to make the final produce more flavorful. Both the cuisines believe in aking use of freshest seasonal local produce. Presentation Both the cuisines believe in the concept of encouraging the diner to eat with their eyes by enjoying the beauty of their food. For example. The knife used to cut sashimi is a long knife beveled on one side. The sharpness of the edge and the slicing method involves pulling the knife on the fish, which does not damage the tissues, maintaining its umami (savouriness). Itamae (specialist chefs of Japanese cuisine) make the technique look easy, but it requires extensive training. Sushi is similar, maintaining the tissue fluid in the slices of fish, so its taste in combination ith the sushi rice can be appreciated. Similarly, lots of India chefs now-a-days are paying a lot of attention to the creative and presentation aspect of food which is served to the guests so that it looks more eye-appealing and the guests can enjoy it more. 1. 2 Discuss influences in world cuisine Japanese cuisine 1. Geographical conditions Sea-food based cuisine Japan is a long island about 3,500 km in length from north-east to southwest, situated in the Pacific Ocean to the east of the Eurasian bloc. The surrounding sea is a mixture of warm and cold streams, giving abundant varieties of fish. Beside the wide variety of fish that are available in the ocean, there are several types of fresh fish and edible planktons available locally in the rivers and lakes as well. Due to this large supply of fish, Japanese cuisine is sea-food based. (Kumakura, 2009) Inclusion of vegetables/ rice in cuisine The Japanese climate is characterized by warm monsoons, although the northern region is temperate and the southern islands subtropical. As a result, distinct changes over four seasons are experienced, which has been an important factor in Japanese cuisine. There are two rainy seasons in Japan. One is in June (Tsuyu: plum ain) and the other is in September (Akisame: autumn rain). The annual rainfall averages 2,000 mm, so fresh water is abundant. This water provides benefits to Japanese agriculture, allowing cultivation of rice, vegetables and fruit. (Kumakura, 2009) 2. Eating habits Portion control The Japanese food dishes are generally served in smaller portions. They believe eating in moderation helps keep an individual healthy. In Japan, food is served on separate small plates and bowls instead of on one big plate. Diners take turns having little tastes of everything. Japanese believe serving smaller portions is one of the best ecrets for eating healthfully and losing weight. Also, inclusion of nutritious foods like tofu, rice, vegetables and even fish which is believed to have anti-carcinogenic properties makes they believe that they follow a healthy diet. Also, the reason for this being that many Japanese like to enjoy different foods so that they can sample. Rice for example is a staple in the diet, and they eat a small bowl full and then go back for more if wanted. The portions themselves are smaller; however the choices to pick and eat from can be huge during a meal. (Kumakura, 2009) 3. Religion Majority of people in Japan follow Buddhism. Because of the respect for life, Buddhists may abstain from eating meat and fish. However, these foods are not strictly forbidden and many dishes do contain some meat and fish. Rice is the staple of the diet and eating in moderation is encouraged by this religion. (Mcwilliams, 2012) 4. Raw ingredients A primary characteristic of Japanese cuisine is the enjoyment of the raw taste of food, without using strongly flavored sauces. Japanese therefore keep the cooking time for roasting and broiling relatively short to enjoy the fresh taste of seasonal products and accompaniments are served in accordance to the main dish served. For ex. Shoyu (soy sauce) enhances the flavor of the raw fish. (Kumakura, 2009) 5. Lifestyle The country is geared towards an active lifestyle which centers around three key aspects: work, socializing and recreation. Most of the people walk for 3-5 kms daily and therefore there is a need for high-carbohydrate diet to keep them energetic and fresh. This is the reason why they consume simple-carbs based diet like rice, noodles, soya etc. Indian cuisine Spices based cuisine, inclusion of wide variety of vegetables Indian cuisine uses a wide variety of spices in its food preparations. The spices are used to flavor the food, aking each dish distinct and aromatic. Each spice by itself imparts a very unique flavor, but when used together with other spices, the combination and permutation of different spices change the individual characteristics. The extensive use of spices is because India has favorable climatic and soil conditions for growing spices and other semi-tropical herbs. Also, the fertile plains of a majority of rivers across India encourage agriculture in the early era and since then wide variety of vegetables are grown making it a national profession ever since. Therefore, the cuisine involves use f a wide variety of vegetables. No generalization of the cuisine Unlike the Japanese cuisine, the Indian cuisine cannot be generalized by any one characteristic. Since India is a huge nation which is divided into different regions, culturally different cuisines have evolved in their own way in such parts. The multi- cuisine structure involves the following cuisines: (Muller, 2002) Bengali Food Bengali cuisine is appreciated for its fabulous use of panchphoron, a term used to refer to the five essential spices, namely mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed. The specialty of Bengali food lies in the perfect blend of sweet and spicy flavors. Gujarati Food The traditional Gujarati food is primarily vegetarian and has a high nutritional value. The typical Gujarati thali consists of varied kinds of lip smacking dishes. Gujarati cuisine has so much to offer and each dish has an absolutely different cooking style. Kashmiri Food Kashmiri food that we have today in the restaurants has evolved over the years. Highly influenced by the traditional food of the Kashmiri pundits, it has now taken some of the features of the cooking style adopted in Central Asia, Persia and Afghanistan. Mughlai Cuisine Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Punjabi Food The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non vegetarian dishes. The spice content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home ooking differs from the restaurant cooking style. Rajasthan Food The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. The spice content is quite high in comparison to other Indian cuisines, but the food is absolutely scrumptious. Rajasthans use ghee for cooking most of the dishes. Rajasthani food is well known for its spicy curries and delicious sweets. South Indian Cuisine The cuisine of South India is known for its light, low calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its onderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams. (Bali, 2010) 2. Religion In spite of the cultural differences across India, majority of people follow Hinduism and Jainism. Both these religions strictly forbid consumption of any form of meat and therefore most of them are vegetarians. Cow is considered sacred and therefore beef is not consumed by these people. Avoidance of alcohol is observed by such people to avoid any possible loss of self-control Fasting may also be done at various times of the year during various celestial events and other special days. (Mcwilliams, 2012) However, in the last few years, people have broken free from their bondage of religious restrictions and started consuming meat. The most common meat eaten in India is chicken because cattle-rearing has become easy and has huge potential from the commercial aspect. 3. Cooking methods As stated earlier, the main aim of Indian cuisine is to make the food flavorful and aromatic by incorporating the flavor of different spices and condiments in their preparations. As a result of this, bhunao process is used which includes saut? ©ing and stir-frying vegetables/ meat for a long period of time until the desired level of aroma and flavor is obtained.

Karl Marx Essays - Economic Ideologies, Political Ideologies

Karl Marx Essays - Economic Ideologies, Political Ideologies Karl Marx Karl Marx was born on May 5, 1818, in a place called Trier in Prussia. Marx attended the university of Bonn and later the university of Berlin, where he studied law, while majoring in history and philosophy. Karl Marx was married to his childhood friend Jenny von Westphalen, in 1843. Karl met his closest friend Frederick Engels in September of 1844, when he arrived in Paris. Together they participated in the activities of many revolutionary societies, and formed the theory and ideas of revolutionary proletarian socialism, also known as communism. Marx's health declined due to his strenuous work with Frederick Engels with the theory and the ideas of Communism. On December 2, 1881, his lifelong wife passed away. And just more than a year later Karl Marx died peacefully at his home. Both were buried at Highgate Cemetary in London, where they still lie today. The belief behind socialism is that certain inequalities that are evident in our society are unfair, and that the lesser part of the population should now own the majority of the wealth. However there are different ways socialists believe this should change. Some feel that this change should come through the government, through a gradual process, and some believe this change should come rapidly through a revolution. Socialist beliefs have been growing for many years. It first originated when Western Europe and North America fell victim to the process of industrialization. Before that period, most of these areas dealt and traded in agriculture. But through industrialization, they became trading nations, and later industrial nations. Major changes in the lifestyle of society came with this major economic change. Many went from being self-employed, as a farmer for example, to working in a huge plant. This was how the working class was formed. All of this industrialization in the major c ities, caused many of the people in the rural areas to migrate to these areas in hopes of work. This resulted in the population becoming centralized. This centralization of population led to many problems caused by over-crowding such as crime, disease, and poverty. The ones working in factories weren't the only ones suffering of low wages caused by too much competition, and the desire to cut costs by the owners, but also independent shopkeepers suffered. The craftsmen who had their own shops were swallowed whole by these big factories who could make the same product at mass volumes for half the cost as the shopkeeper. These independent shopkeepers were put out of business. Without any intention at all, capitalism had developed and spread throughout Western Europe and North America. As it grew and expanded, the few owners became wealthier, and the working class became poorer. Still today in western countries exist socialist parties, who look to achieve total or partial socialism for their nation, so they do not have to worry about the problems associated with capitalism.Years later, Karl Marx and his philosophies infulenced later leaders which gave rise to Communism in the world, which then started a political war with Capitalism. One of Marx's main theories was his critical assault on the capitalist system. The capitalist system being based on private ownership of the means of production, which gives the power to very few. Marx himself mounted a full scale attack on the the theories, institutions, and philosophies of industrial capitalism. His main argument was that capitalism was irrational. Marx did agree that the capitalist system was unparalleled at the method of production it used. However, under that same system, the problem existed of how to distribute the products its factories have made. The fact was that under a capitalist system, production was meant to make a profit, not to satisfy the needs of the society. Marx stated that as long as those products being produced, were making a profit, they will remain being produced, no matter whether the public demanded that product, or not. Also with the capitalist system, came competition. This drove the capitalists to cut the costs as much as possible. This is done through cutting the wages of the laborers. It is then evident that the public could no longer afford even the products they themselves produce. Also with competition, came the desire of

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Organizational Behavior Final Research Paper - Assignment Example Decision-making in an individuals life is based on perception. Perception in human beings is a process by which an individual interprets their sensory impressions so as to give meaning to their surrounding. Organizations face problems that need an individual employee or the entire top management to make a decision on what option to undertake. According to Ehrgott (2011), decisions in an organization lies in a situation like what marketing strategy to employ, what suppliers to adopt, who to hire and what new investments to make. Decisions are made all the way from the top management to the general staff of the organization. Decisions can be done as an individual or as a group of people, Ehrgott (2011). Modern technologies are changing how decisions are being made in organizations. Grant (2011) says the despite the involvement of technology in decision making in an organization, and the human being always makes the final decision after considering the options presented by decision support systems. The current decision-making trends in 21st-century organizations are RAPID and rational decision-making. Rational decision-making is widely used in many global organizations since it uses facts and statistics to come up with the next decision to choose, Grant (2011). Grant (2011) continues to say that facts for decision-making are reliable due to the highly sophisticated statistical software they use to generate them. Rational decision-making is an analytical process that makes fact-based decisions. The systematic process of decision making in most organizations nowadays is done through the decision support system. According to Stephen (2005), decision support systems are used for problems that are not well specified or less structured for mostly the upper-level managers. DSS incorporates knowledge-based systems that analyze organizational data to create a best case scenario for

The structure role and relationship between parties in communication

The structure role and relationship between parties in communication Explain the structure, role and relationship between parties in communication industry 1. Identify the different parties and briefly describe their role i.e. the functions of these parties (advertiser, client, ad agency etc.) in the communication industry Centralized This is the structure in which the key decisions are made by the head or top managers. This structure is used in order to have as much control as possible. Organizations with this kind of structure have several layers of management that control the company by maintaining a high level of authority. Staff and employees have limited authority to carry out any decisions without any approval from authority. It has a top-down management style where the top level communicates with the middle managers who further communicate with other staff. This kind of structure usually has decreased span of control. This type of structure is also becoming rare because of its many disadvantages. If the company is too large with such structure then its operations could become less efficient. Also lower level employees can become less motivated. On the other hand it can be advantageous too. It is a good structure for small business also it helps centralized authority may have a better picture of the organiz ation. Source: http://www.answers.com/topic/organizational-structure Decentralized: This structure is the opposite to the centralized structure. This type gives less control to the top managers for the decision making, rather decisions are made at the lower levels in the organizational hierarchy. Usually companies tend to start off centralized and then progress towards decentralized style. Decentralized structure lets everyone participate in the decision making process. It lets employees use their mind, experience and skills to improve inefficient areas without having to wait for any approval. This structure helps to eliminate any unnecessary levels of management and to let first line mangers/staff to have the authority. This increases the span of control and has a botton-up management style. It also lets the higher level managers to concentrate more on important decision and let other decisions be handled by the lower level. The disadvantage can be that managers often lack training and understanding of advertising. Source: http://www.learnmanagement2.com/centraliseddecentralised.htm Parties In communication Industry: Advertiser (Client) Advertiser is a sender or communicator who develops a marketing program and at the end makes the final decision of that plan. An advertiser can be a person, an organization or company who plans, executes and places advertisement in order to target customers. Their main aim is to promote a product or service. The advertisers need to be prepared for their interaction with an advertising agency, advertising departments or In-house agencies. They need to understand the companies objectives clearly, identify the distribution channels appropriately and manage the budget accordingly. Source: http://www.businessdictionary.com/definition/advertiser.html In-house agency In-house agency is an advertising agency in an organization that is set up, owned and operated by the advertiser. Sometimes there are advertising departments too. Instead of outsourcing the advertising to some agency, the ad campaigns are handled by its own in-house agency. This lets a business have more control n its advertising activities, it reduces advertising and promotion costs and is time saving for the advertisers. Source: http://advertising.about.com/od/advertisingglossaryi/g/inhouseagency.htm Advertising Agency This is an outside organization that specializes in advertising development. It provides marketing and promotion services such as planning, preparing and placing of advertisements. Usually big clients use many advertising agencies and because of its continuous growth and use, agencies are becoming partners as well. They provide clients with very skilled, specialized, experienced, expertise services and objective view points because of which it is preferred over in-house agencies. There are different types of services that different agencies provide such as: Full Service Agency: Provides marketing, communication, research, promotion and all other services Account Services : it is the link between the ad agency and the client Marketing Services: provides all marketing services such as marketing research, planning or marketing selection Creative Boutiques: they provide creative services for extra creativity. They emphasize on creative concept development and unique artistic services. Media Buying Services: This is media related and lets a client buy radio and television time. This is quite commonly used these days which offers media strategy consultancy. Media Organizations: these are television, radio, newspapers and etc. It has its own policy that attracts particular customers. Specialized Marketing Communication Services These services include direct marketing agencies, sales promotion agencies, public relations, sampling programs, contest arrangements, interactive agencies for website development and etc. 2. Discuss the relationship between the different parties of the industry Relationship of different parties: Advertiser In-house ad agency: The relationship between an advertiser and in-house agency is that an advertiser is who runs the in-house agency. He is the person in charge of what and how things go around in it. It can sometimes be owned by the advertiser as all. He operates all the operations, handles advertising activities and deals with outside ad agencies if any. Advertising agency Advertiser: In this case the advertiser is the client who outsources its advertising plans to an advertising agency. All the working, planning, preparing, and marketing activities are carried out by the ad agency. They take the responsibility of marketing and promotion services. Also these days they are becoming partners as well with bigger companies in order to be more efficient and productive in their dealing and working. They help advertisers define and refine their marketing strategies. It is important for an advertiser to do all its homework before getting into a relationship with any agency. Media organizations Clients/ad agency: Media organizations are media specialists who help in giving consultation to advertisers or even advertising agencies regarding buying media time and space. Since Media organizations buy media time in large quantities, they can help them to acquire media time at much lower cost than advertisers or ad agencies themselves could have. In-house agency ad agency: Sometimes even in-house agencies acquire help from ad agencies regarding different matters seeking for expertise and specialized help. Outcome 1.2 Identify the trends in advertising and promotion and evaluate (advantages and Disadvantages) of their impact 1. Discuss the current trends in the advertising With the growing competition in the advertising sector and evolution of trends with the passage of time has led advertising agencies to come up with different techniques, other than the traditional tv, radio, newspaper ways, to attract and retain customers. Some of these new trends include:  · Media fragmentation  · Micro-marketing  · Brand proliferation Media fragmentation: Media fragmentation is dividing and increasing the range of media, its choices and consumption in terms of more different channels, mobile, Internet, more websites, radio stations, magazines, satellite tvs and etc. This has given consumers a new set of habits and expectations. Advantages: Since a long time (and even still) cable channels was the only way of distributing video signals on a large scale, which meant small number of channels to large audience. Now the number of different channels as well as satellite tv has reduced this problem. Media fragmentation is just the right thing to divide and target its audience. The web specifically has increasingly divided its audience and has fragmented the media at large. Internet, online ads has played a big role, similarly the radio and mobile networks have helped in delivering their message efficiently as well. Moreover it has given increased consumer control. It has created a lot of opportunities for media buying businesses. This is one of the current trends that helps in reducing the difficulty of reaching its audience Disadvantages: Yet at the same time fragmentation had made it difficult to reach everyone too, because consumers now have a wide range of choice of what to watch, listen and read. It has decreased the attention since there is so much variety therefore media has become less efficient and more complex. Following are some factors related to media fragmentation. Source: http://moneyterms.co.uk/media-fragmentation/ Micro Marketing: Micro marketing is basically niche marketing in which the tailoring of products and marketing strategies are made locally within a smaller region. In this type marketing message is made a lot more personally to the buyer. A good example would be of local cable advertisements. Advantages: micro marketing helps in focusing and specializing on a smaller segment from a larger market. Locating a profitable micro niche is important and quite beneficial in terms of less competition. One can specialize on a smaller target. It has become easier to figure out the relevant market segment for a specific product, to keep in contact more often and to become more closely acquainted with a smaller crowd. Disadvantages: Through micro marketing the economies of scale and the sales growth is limited. Since a business focuses on a smaller segment, the survival of the firm may be difficult if the sales begin to drop. It is not very beneficial to larger level firms. Source: http://en.wikipedia.org/wiki/Micromarketing Brand Proliferation: When one company introduces and puts new brands under same product lines is called brand proliferation. More items are brought in with new brand names to cover each and very market segment for that product line. Advantages: It helps in expanding a companys market share as well as the market. The basic aim is usually to keep the prime brand intact while competing with the lower brands. It also brings variety to the customers and excitement to the sales team. For example Gap, Old Navy and Banana Republic are of same product line but with different brand names and price range. Disadvantages: This sometimes hurts the prime brand sales figures because of higher sales of other brands in same product line. This increases competition in the market as well as among themselves too. Revenue might not increase because of brand proliferation. Source: http://www.citeman.com/3193-brand-proliferation-and-the-other-strategies/ 2. Identify at least two of the trends in Pakistani market and discuss with examples. Two trends in Pakistan that are very common these days are micro marketing and telecommunication. Telecommunication: We are in an era where globalization and telecommunication is increasing at a fast pace. This is having a great positive effect on the economy of Pakistan. The country now boasts 5 major operators that are Telenor, Mobilink, Ufone, Warid and Zong. This has helped to reduce call charges and improve the quality of service. All of these in competition have offered a lot of different, unique and new innovative value added services such as MMS, low international call rates, low SMS rates, GPRS and recently Mobile tv. The telecommunication trend has offered a huge potential for advertisers to reach out to new markets in a totally new way. Source: http://pafkiet.edu.pk/LinkClick.aspx?fileticket=u7RC2hLlgQ0%3Dtabid=515mid=1805 Micro-marketing: This has recently become quite common trend in Pakistan due to increase use of local cable services and channels. For example the local ads of Sona jewellers, Karegar, Rsheen on local cable service in Peshawar. Also telemarketing such as Televantage on channels has also become quite common too. Online advertisement is another new trend increasingly developing. This has cost loss to a lot of newspaper agencies as well as traditional advertising media companies. 3. Evaluate the impact of these trends on the industry and parties of the industry These trends have had a great impact on the over all advertising industry as well as the parties of the industry. It has opened up new markets, opportunities and chances for advertisers, clients, ad agencies and etc to reach out to everyone. Due to media fragmentation there is wide range of variety and options for them to choose from. Moreover it has provided Media buying businesses with a lot of new opportunities to target its market specifically and earn profit. Mobile phones have become one of the most popular devices and have increased capabilities of technologies. It has enabled access to email, internet browsing and multimedia thus giving advertising yet another channel to reach the audience. Media fragmentation has allowed advertising delivery on a per user basis according to the viewers interests, location, habits, demographics and etc. Source: http://www.wikinvest.com/concept/Impact_of_Internet_Advertising Outcome 1.3 Use any two response hierarchy models on the two ads selected by the students 1. Select two ads which have to be evaluated considering the response hierarchy models. 2. Discuss how these ads confirms to the response hierarchy models being discussed AIDA response hierarchy model: AIDA stands for Attention, Interest, Desire and Action which are the four stages of the sales process. It can be used as a checklist or guideline to determine where they stand and help them increase the sales if they fulfill the checklist for a customer. A : Attention, attracting and gaining the attention of the customers. The customers dont want to watch, listen or read long stories and long advertisements therefore keeping it short and the first few seconds attractive is important. Maybe a pleasant surprising element for example. I : Interest, after attention is gained it is the focus on customers interest by mentioning the benefits and advantages. Making sure not to bore the audience. D : Desire , To initiate a desire in a customer or convince a customer for what you want them to do or to buy a specific product. A : Action , Convincing the customer enough to take some action in purchasing a product. Souce: rhttp://changingminds.org/disciplines/sales/methods/aida.htm The AIDA model for Ufone advertisement: Source: http://www.youtube.com/watch?v=Zx0-nrjp0bM ufone Attention: Yes, the advertisement uses a good humorous approach that grabs attention. The format is very colorful and catchy. Interest: Yes, The slogan its all about you creates an interest and question in the mind of the customer, to see how well the product meets upto its claims in the advertisments. Desire: Yes, the low prices and attractive promotional packages were able to create a desire to try the product. Action: Yes, the advertiser was successful to be able to force the customer in a light humorous manner to switch to their product if they want a better quality. This package has been running very successfully. The AIDA model for Pepsi: Source: http://www.youtube.com/watch?v=oYsO5PAWSPs Attention: Yes, The expensive advertisements and use of celebrities grabs attention. Interest: Yes, their catchy slogan Ye dil maange more provokes interest whether one can really have enough of it. Desire: Yes, the colorful ad, use of cricketers/celebrities creates a feeling of desire to try the product. Action: Yes, the advertisement showed what length do people go through just to have a Pepsi and it is a more common drink in the easy as compared to Coke. Hierarchy of effects model: This is a sequence of five steps that a consumer passes through before purchasing a product. It basically shows how advertisement works. It is said that a consumer passes through thinking, feeling and intention phases. http://www.businessdictionary.com/definition/hierarchy-of-effects.html Awareness: creating awareness and capturing attention of the main target audience. Knowledge: Along with the awareness it is important to give knowledge about a product and brand. Liking: Next is to create liking in a customer for a product. It is important to find if the product is liked or not and the cause for it. Preference: Building customer preference of their product through values, quality, image, performance and etc. It should be made sure that the customer not only likes your product but prefers it over other products. Conviction: Next is to make the consumer come back again and again for your product. Advertiser is to convict the target customers and develop a firm belief in them to always come to you. Purchase: This is the evaluation of the purchase whether its made or not. The problematic area and reasons should be found as to why a certain product wasnt purchased or liked in order to fix faulty areas. Hierarchy of effect model for Ufone Advertisement: Awareness: Yes, the advertisement is creating awareness about the launch of the new sms package. Knowledge: Yes, knowledge is given to the customer about the pricing and detail of the package being introduced. Liking: Yes, a humorous approach in advertisements is always attractive and helps in gaining customer attention. Moreover the low prices will automatically create a liking in them. Preference: Preference is created by introducing a unique package of lowest rates. Conviction: yes Purchase: Yes Hierarchy of effect model for Pepsi Advertisement: Awareness: Yes, awareness to the product is made in the advertisement. Knowledge: No, there is not much emphasis on knowledge of the product (for example price, deals etc) Liking: Yes, the use of big celebrities helps in gaining customer attention and liking. Preference: No emphasis was made to create a preference over competitors (for example seasonal deals like buy one get one free) Conviction: yes Purchase: Yes For Merit Outcome 1.3 12 Make an effective judgment on the ads selected whether you think the ads are appropriately developed to satisfy the hierarchy models. Give reference to books or internet sources used. The two hierarchy models i used in the previous question were AIDA and Effects model. They were applied on two selected ads (Pepsi and Ufone) to determine their effect. Based on my observation and study it can be concluded that these ads were appropriately developed to satisfy the hierarchy models. They were both successful in gaining the attention, interest and develop the desire in the customer. Ufone is using humorous theme in its ads which has become its benchmark. People enjoy watching, discussing and following Ufone ads the most and it is the biggest achievement of Ufone in recent times. Ufone became a part of the Emirates Telecommunication Corporation Group (Etisalat) in 2006.Since its inception, Ufone has focused on the people of Pakistan, empowering them with the most relevant communication modes and services that enable them to do a lot more than just talk, at a price that suits them the most. With a strong and uniquely humorous communication direction that has now become Ufones signature across all advertising media, Ufone gives its customers many reasons to smile. (source: http://thecurrentaffairs.com/ufone-ufone-pakistanufone-call-packages-ufone-jobs.html) Moreover with its success Ufone has been able to build a subscriber base of over 20 million, network coverage in 10,000 locations, international roaming to more than 260 live operators in more than 150 countries. As the world of telecommunications advances, Ufone promises its customers to stay ahead, developing and evolving, to go beyond their expectations, because at Ufone, its all about U. http://www.amcy5.com/Reports/marketing/amcy10.htm http://www.recipeapart.com/ufone-best-funny-ads-and-tv-commercials/ Pepsi on the other hand is already a successful brand which uses advertisment to just remind the customer of their existence. The pepsi ad i chose has used two most popular celebrities of Bollywood (Shahrukh, actor and Sachin, cricketer). Shahrukh was the Brand ambassador till 2008 and so was Sachin at some point. Pepsis style of advertisment has almost always used a celebrity for their advertisement to gain customer attention as well as create desire in them to use a brand popular among celebrities. source: http://entertainment.oneindia.in/bollywood/news/2009/shahrukh-pepsi-thrown-out-160209.html Therefore both the advertisements till some extent satisfies and fulfills the hierarchy model criteria. However Pepsi company could have made this advertisment a little more innovative and creative by developing a more effective story line stating its preference and more knowledge regarding price for Pepsi. Ufone could have also given a bit more knowledge about their rates and number of sms offering.

steve wynn :: essays research papers fc

Steve Wynn’s Nevada   Ã‚  Ã‚  Ã‚  Ã‚  What better way to set off Nevada’s centennial birthday than with the opening of the world’s most highly anticipated resort. Steve Wynn is set to open the only hotel good enough to put his signature on, Wynn Las Vegas is set to open its doors on April 28th, Elaine Wynn’s birthday. Already fully booked thru July, you will need more than an American Express black card to get a room there before Fall. At a mere $2.6 billion and counting, the classy fifty story bronze beast is home to 2,700 rooms located across from the Fashion Show Mall. Each suite has floor to ceiling windows with views of either the strip, a man made mountain and lake or the championship golf course designed by world renowned Tom Fazio. Among two new exquisite themed theaters, dozens of restaurants, a Maserati and Ferarri dealership, high-end boutiques, a spa and a huge waterfall, it will also feature Steve and Elaine Wynn’s gallery of artwork from their own private coll ection. One of the new showrooms will hopefully be worth its $100 million price tag. It seats 2,000 and is shaped like a globe with water flowing all around the divided sections. Actors will be performing throughout the theatre within forty feet of every seat, which makes for no bad seat in the house.   Ã‚  Ã‚  Ã‚  Ã‚  It’s claim to fame will be what Wynn has been known for in the past, impeccable first class service. Since October of last year close to 110,000 applied on line for a chance to work with such a successful hotelier. So to his advantage he was able to pick and choose only the best, many from his soon to be competitors. Only 9,000 made the final cut. This will be his big comeback since leaving five years ago when he sold the Mirage Resorts to MGM Grand Inc. for $6.4 billion.   Ã‚  Ã‚  Ã‚  Ã‚  Plans for expanding the mega resort that has yet to open are well under way. A proposed $200 million expansion will add eighteen luxury golf villas, extra parking, another theatre and more casino space. Later as many as 1,400 more rooms will be added which is expected to cost another half a billion dollars by the time its done.   Ã‚  Ã‚  Ã‚  Ã‚  As a boy Wynn attended military school and would go on to attend one of the best business schools in the country, Wharton at University of Pennsylvania.

The Dimension of Inter-Professional Practice

Introduction This aim of this assignment is to analyse the unique role and contribution of nursing practices within inter-professional jobs and consider how inter-professional practices influence the way we manage the people in our care, using evidence based commentary. Mental illnesses are complex conditions and therefore cannot be managed by one professional. Holistic treatment of mental health patients requires a cohort of clinical professionals (Barker, 2008). For this assignment I chose Gibbs Reflective framework (1988) to enable my personal reflection and to improve my future nursing practice. In accordance with the NMC Code of Practice (2008) names have been changed to comply with confidentiality regulations; Grace will be my client’s name. Inter-Professional Team Working Pollard (2005), defined inter-professional working, as the process whereby members of different professions and/or agencies work together to provide integrated health and social care. Leathard (2003) states inter-professional working implies a group of professionals from different professions engaging in interdependent collaborations with mutual respect to provide integrated health and social care for the client’s benefit., Housley (2003) argues the multidisciplinary team is a group of people of different professions who meet regularly to discuss individual clients. Successful teamwork can have direct consequences for patient care and the inter-collaboration model of healthcare delivery is one of the most important modernisations of the healthcare system in recent years (Humphris and Hean, 2004). Effective team-working produces positive patient outcomes, while ineffectual team-working contributes to negative incidents in patient care (Grumbach and Bodenheimer, 2004). Client background Grace, a 21 year old female, was formally admitted via community mental health nurse due to non-concordance of medication. Grace suffers severe mental illness and personality disorder with a high level of self-harming, poor personal hygiene and inability to perform activities of daily living ADL’s. The Roper, Logan and Tierney model (Bellman 1996) states that 12 ADL’s produce a picture of the person’s lifestyle and these can be used to highlight problems which require nursing intervention. Inter-disciplinary team working and my role in Grace’s care The multidisciplinary review meeting for Grace’s care comprised a consultant psychiatrist,; a psychologist who assessed Grace’s behaviours and gave counselling sessions; social workers who assessed social wellbeing; an occupational therapist who assessed ADL; a dietician and the care-coordinator who was the key-worker involved in Grace’s care when she was in the community. The registered mental health nurse assigned to Grace was my mentor, and I was given the task of shadowing my mentor to assess Grace’s mental state on the ward and monitor any physical changes. The inter-professional team at the review placed Grace on level 3 observation due to her self-harming. Feelings I felt challenged and nervous about shadowing and handling the nursing report during the multidisciplinary team review. However, I realised this is a key role of the nursing professional in an inter-professional team, Davies & Priestly (2006) views nursing handover as vital information about clients under the care of nurses, allowing nurses to improve both the handover process and improve patient care delivery. I felt empathy for Grace, especially her anxiety over the (in her eyes) large number of people (the care team) caring for and deciding her ‘fate’. She shared in her one-to-one sessions that she was nervous of not doing the right things in front of the team and I remember thinking ‘we are both nervous for similar reasons’,, as I was also nervous about what the team thought about me and my practice. I reassured Grace that we were here to help her, using my communication skills to listen and ally her fears. Hamilton et al. (2010) stated listening is an essential skill for a mental health nurse. I felt frustrated within the team, feeling that some members worked toward their own goals rather than collectively aiming to ensure the best holistic care for Grace, which made working within the team challenging. An example of this was the doctor’s decision to exclude Grace from participating in ward activities without assessment from the occupational therapist. This is at odds with the traditional nursing role, which seeks to include the patient both physically and psychologically. I felt that this decision was not in Grace’s best interest, and could prolong her discharge. Evaluation In evaluating my empathy with Grace and her anxiety, I felt there was an understandable connection as we were both in new situations, while too much empathy can lead to difficulties in nursing (Mercer and Reynolds 2002), empathy is an important aspect in nursing. Whitehead (2000) states that one angle of team work that is often neglected is the ‘relationship’ between client and nurse, which she argues is important to ensure positive care outcomes and therefore should not be disregarded within a collaborative framework. After talking to my peers I found that we all felt some anxiety about working within a multi-disciplinary team. In evaluating my time as an inter-disciplinary team member and my anxiety, I realised this eased when roles were defined and responsibilities shared. Ovretveit et al. (1997) asserted that understanding and clarification of roles from the onset is necessary for good team-working and failure to define roles correctly can lead to confusion. My frustrations within the team were in part due to my anxiety of performing poorly in front of my mentor, and my inexperience of working within an interdisciplinary-team. I had little understanding of how the different roles and philosophies of other professionals would need to be compromised to ensure both safety of and good care for Grace and perhaps I placed too much importance on the nursing role without understanding what other professionals brought to the team. Analysis While my empathy can be a positive aspect to my nursing, on reflection, it may have clouded my judgement and my ability to follow the right course of action, given that Grace was known to self-harm. The decisions made by the doctor complied with Local Trust Policy (2010) on self-harming. Furthermore, NICE guidelines (2004) states that staff develop preventative strategies to ensure patient safety in cases of self-harming, by reducing opportunities to self-harm. The inter-disciplinary team decided Grace should not be allowed to participate in ward activities due to risk of self-harm. Through analysis of the team-work shown within this case, I believe that the team showed effective communication, as each professional had a good knowledge of the role they were expected to play in supporting Grace’s care and effective communication is vital in team-working (Ovretveit et al. 1997). My frustrations within the team can be explained by Whitehead (2001) who identified that collaboration work, while beneficial, did have a variety of barriers that could hinder development of close collaborative relationships within the different service provider’s professions, one being that the different professions may have different ideas on patient treatments that are at odds with other professionals within the multi-disciplinary team. While at first I did not understand the challenges that inter-professional working brings and thus did not feel that every member had Grace’s care foremost, after analysing my time within the team, I feel that every member was supportive of each other’s efforts to facilitate Grace’s recovery. Many opportunities were available to discuss concerns over the care-plan such as debriefing, one to one interactions, and supervision, highlighted by Freeth (2007) as vital to ensure good inter-professional development. Barriers to good inter-professional collaborations include poor communication, lack of understanding of other team members’ roles, work priorities and professional hierarchy (Whitehead, 2000), where such issues are apparent, it can be helpful to identify shared goals and voice concerns. Inter-professionals should use clinical judgment that encompasses the best of all team members’ professions in care provision to improve client wellbeing, aid th em to cope with health problems and achieve the best quality of life with their illness (RCN 2003; DoH, 2008). Conclusion In retrospect, I feel the strength of the team was its ability to develop and manage excellent patient-focussed care, resulting from the variety of disciplines, personalities and expertises. I have gained an in-depth insight into the roles and responsibilities nurses have in the development of client-centred care and a better understanding for the other team members professions, which I feel now that I was lacking. This reflective process has helped me gain an understanding of the importance of inter-professional team collaboration in managing clients with self-harm issues using positive practice guidance as stated in the NHS guidelines. Action plan This experience has taught me that inter-professional practices involve effective communication between team members and respect for other professional’s knowledge of client needs. I will seek to gain greater understanding of other clinical roles and what they represent and bring to the inter-disciplinary team. I will undertake personal development and learning by keeping up-to-date with changes in practice, embracing and promoting interpersonal working. This reflective commentary has enhanced my knowledge of inter-professional working, the challenges involved and the importance of communication and compromise, which will contribute to my personal development as a mental health nurse. In respect to my patient centred empathy, I believe this is an important trait in nursing; however, in the future I will temper my empathy with professionalism that focuses on patient safety first. I plan to improve my knowledge and expertise of the roles of other professionals. I will begin by focussing on the respect and value I have of other professionals’ expertise. With respect to my lack of confidence, I shall endeavour to develop confidence in sharing my knowledge in group forums. The placement amplified the importance of identifying and understanding patients’ needs and sharing this understanding with the inter-professional team members in order to facilitate effective healthcare interventions. References Barker. P., (2009). Psychiatric and Mental Health Nursing: The Craft of Caring. 2nd ed. London. Hodder Arnold. Bellman, LM. (1996) Changing nursing practice through reflection on the Roper, Logan and Tierney model: the enhancement approach to action research. Journal of Advanced Nursing, 24(1): 129–138. Davies S., Priestley MJ., (2006). A reflective evaluation of patient handover practices. Nurs Stand. 20(21):49-52. Day, J., (2006). Interprofessional working an essential guide for health and social care professionals. Cheltenham: Nelson Thornes. Freeth, D., (2007). International learning Association for the Study of Medical Education: Edinburgh. Gibbs, G., (1998). Learning by Doing: A Guide to Teaching and Learning Methods. Oxford: Further Education Unit, Oxford Brookes University. Grumbach K, Bodenheimer T. (2004) Can health care teams improve primary care practiceJAMA. Mar 10;291(10):1246-51. Hamilton S., (2010). Rethink, Research and Innovation Teams Report for Nursing and Midwifery Council on nursing skills for working with people with a mental health diagnosis, London Housley, W., (2003). Interaction in Multidisciplinary Teams. Ashgate Publishing Limited: England. Humphris D, Hean S. (2004) Educating the future workforce: building the evidence about interprofessional learning. J Health Serv Res Policy. Jan;9 Suppl 1:24-7. Kozier, B., Erb G., Berman A., Snyder S., Lake R., Harvey S. (2008). Fundamentals of nursing: concept, process and practice. Harlow: Pearson Education Limited. Leathard, A., (2003). Inter-professional Collaboration: from policy to practice in health and social care. Philadelphia: Brunner – Routledge. Local Trust Policy (2010b). Assessment and Management of Service Users Who Self-Harm Policy, Local Trust Mercer, SW and Reynolds, WJ (2002) Empathy and quality of care. Br J Gen Pract. 52(Suppl): S9–12. NHS Choice (2011) NICE (2004), Self-Harm, Clinical Guidelines 16, cited from:http://www.nice.org.uk/nicemedia/pdf/CG16FullGuideline.pdf (Accessed 11/11 2012) NMC (2008), Code of Conduct, Nursing and Midwifery Council, London Ovretveit, J., Mathias, F., Thomoson, T. eds., (1997). Interprofessional working for health and social care. Hampshire: Macmillan Press Limited. Pollard, K., (2005). Interprofessional Working: an Essential Guide for Health and Social-Care Professionals; England, Nelson Thrones Limited. Roper, Logan and Tierney (1996), Whithead (2000) Education, behavioural change and social psychology: Nursing’s contribution to health promotion. Journal of Advanced Nursing, 34(6), 822-832 Whitehead D, (2001) Applying collaborative practice to health promotion. Nursing Standards. 15(20):33-7. Bibliography General Social Care Council, (2006). Code of Practice For Social Workers and Employers. London: GSCC. Golightley, M., (2008). Social Work and Mental Health People. Learning Matters. Barker. P., (2009). Psychiatric and Mental Health Nursing: The Craft of Caring. 2nd ed. London. Hodder Arnold. Taylor. C., Lillis. C., Lemone. P., (2001). Fundamentals of Nursing: The art and Science of Nursing Care, 4th edn, Lippincott, Philadelphia. Thompson I., Melia K., & Boyd K., (2000). Nursing Ethics, London, Churchill Livingstone

3 Comma Splices and How to Repair Them

3 Comma Splices and How to Repair Them 3 Comma Splices and How to Repair Them 3 Comma Splices and How to Repair Them By Mark Nichol A comma often serves to link two independent clauses, but it does so in partnership with a conjunction (as shown in this sentence). When a pair of independent clauses butt up against each other with a comma but no conjunction, the grammatical infraction is known as a comma splice- the name refers to the writer’s effort to splice the clauses together with a comma, which is the wrong use of the tool. Which tool is the correct one? Several are available in your writer’s toolbox: The semicolon (a supercomma of sorts) is usually the best choice, but depending on the interrelationship of the clauses, you could, alternatively, employ a period (creating two distinct sentences) or even a dash (showing an abrupt break in thought). Here are three sentences containing a comma splice and their revisions. 1. â€Å"You can sense the frustration, their morale is down,† Smith said of his colleagues. â€Å"‘You can sense the frustration; their morale is down,’ Smith said of his colleagues† is the technically correct solution, but a semicolon is overly formal for a quotation. In this case, use the more casual dash: â€Å"‘You can sense the frustration- their morale is down,’ Smith said of his colleagues.† Another option is to break the statement into two sentences; but insert the attribution between them: â€Å"‘You can sense the frustration,’ Smith said of his colleagues. ‘Their morale is down.’† (Do not use a semicolon or a dash after an attribution.) 2. The devices themselves don’t use logarithms, rather they are tools to reduce multiplication and division of natural numbers to simple addition and subtraction operations. A transitional word such as rather between two independent clauses is a clear signal that a stronger punctuation mark than a comma is required, because one should follow the word, and a stronger punctuation mark should set the clauses off from each other. A semicolon will suffice: â€Å"The devices themselves don’t use logarithms; rather, they are tools to reduce multiplication and division of natural numbers to simple addition and subtraction operations.† (Rather can also begin a separate sentence, but the second clause is so closely related to the first that a semicolon seems more suitable.) 3. The frame was finished two years later- a little behind schedule, the structure was supposed to open in 1989. The inclusion of a dash in this sentence complicates it, because it introduces confusion about which phrase deserves the most emphasis. A simple solution is to demote the â€Å"Hey, look at me!† dash to a more workmanlike comma and use a semicolon to tack on the final phrase as an independent clause: â€Å"The frame was finished two years later, a little behind schedule; the structure was supposed to open in 1989.† One could use a dash in place of the semicolon, but the information that follows isn’t surprising enough to merit the attention-seeking punctuation mark. Want to improve your English in five minutes a day? Get a subscription and start receiving our writing tips and exercises daily! Keep learning! Browse the Punctuation category, check our popular posts, or choose a related post below:50 Synonyms for â€Å"Leader†Proved vs. Proven20 Movies Based on Shakespeare Plays

Engstrom Case Essays

Engstrom Case Essays Engstrom Case Paper Engstrom Case Paper Issue The main issue with the Engstrom Auto Mirror Plant was how to improve quality and performance of its assembly line workers. The plant manager determined the best way to do this was to implement the Scanlon plan, which focuses on employee participation to identify ways to increase productivity. When the plan was proposed, it was widely accepted by employees (81% voted for it. ) In the beginning, employees had many suggestions to improve productivity (305) and management accepted almost all of them (276) despite the fact that only a few had a meaningful impact on productivity. Employeesloved that communication between themselves and managers was so strong, as evidenced from the statements from Jim Lutz and Dori Andrews. Eventually, the employees became less satisfied with the way the Scanlon plan was working. At the same time, an industry downturn was leading to decreased sales, which began to really affect the bonuses paid out to employees. Things deteriorated so much that the plant manager was forced to lay off 46 employees and no bonuses had been paid in seven months. Management now needs to adjust the variables in the Scanlon plan in order to get employees motivation and performance to a similar level from when it was first implemented. Analysis There are a variety of reasons the Engstrom Auto Mirror Plant finds itself in this current predicament. 1. Failure to continuously adjust the Scanlon plan over time to maintain employee motivation 2. Failure to respond to employee complaints in a timely fashion 3. An industrial recession which has resulted in decreased motivation and lower sales 4. Inability to pay out monthly bonuses 5. Layoffs made employees question job security and lead to further dissatisfaction. I think the current problem started because management was content to let the Scanlon plan go along with making any adjustments other than changing the payroll-to-sales ratio (which marked the line where bonuses start. ) Management should have recognized that the number of employee suggestions were steadily decreasing, from 305 in the first year the plan was implemented all the way down to 50 in he current year. This is a sign that the employees felt their suggestions were not being taken seriously, so they stopped making them. One thing that did catch the manager’s attention was the worker’s complaints. The two most common complaints had to do with the employees not trusting how their bonuses were calculated and employees questioning the fairness of the bonus structure. Management did a poor job explaining to the employees how their bonuses were calculated and which factors contributed most significantly with higher bonuses. Also, making bonuses based on the payroll to sales ratio limits the employees control over the possible bonuses. If employees are perfect, but due to management, sales (and therefore bonuses) decrease, employees begin to question how much their increased productivity is having on their bonuses. Management should also explain why certain jobs receive certain bonuses to quell the fairness dispute between assembly line workers and supervisors. The failure to recognize and alleviate these internal factors was compounded by the downturn in the industry that deeply affected the company. This downtown lead to decreased sales, which in turn lead to a lower payroll-to-sales ratio, effectively eliminated bonuses paid out to employees. Now the employees have no way to recognize the relationship between their productivity and sales, because they can be as productive as possible, but they have no way to personally increase sales. So as their motivation decreases and their dissatisfaction increases, it is inevitable that a decrease in productivity will follow. These feeling were only expounded when the company laid-off 46 employees. Not only did employees fail to see how their productivity had any affect on the business, they now had to worry about job security. Conclusion The Engstrom Auto Mirror Plant has to remedy their current situation by adjusting the Scanlon plan to fit their current economic situation. Management needs to reopen the lines of communication between themselves and their employees. This will allow the employees to thoroughly express their concerns and will allow management and the employees to be on the same page once again. Nothing can be done over the downturn in the industry, but by adjusting the Scanlon plan, they can maximize their potential in the current environment. The company may not be able to afford to pay out large bonuses at the moment, but it should lay out a long-term plan to show employees how the company will get back on track and resume paying bonuses. This plan should be much more flexible than the current plan, so when an unfavorable variable affects the company In the future, the employees will not be as affected as much as they were this time around. These new plans should be a stepping stone towards increased quality and productivity of the employees.

INTERCULTURAL COMMUNICATION Essay Example | Topics and Well Written Essays - 1500 words

INTERCULTURAL COMMUNICATION - Essay Example ture is an element in shaping these factors as well as the underlying attitudes about various issues such as work, success, wealth, authority, equity and so on. Language differences: One of the major causes of miscommunication is the use of language. This can happen even if two people speak the same language, because of differences in usage. Frequently, people from different cultures speak different languages. In these cases, communication occurs through a process of translation. Unfortunately, translation often fails to convey the spirit of the communication. In some cases, it changes the meaning altogether, and in others it has unintended connotations. A couple of examples cited by Ekwulugo (94) illustrate the impact of language differences and how they can make communications go haywire. The first concerns General Motors’ popular automobile brand Chevy Nova, a name that is well known and popular in many countries of the world, and associated with an efficient and prestigious car. In Spanish, this name means â€Å"Does not go†, which grossly misrepresents the message that the company wants to convey. Perception: Different people perceive things differently. One of the reasons for this difference in perception is the way people have been conditioned. Perception is the way people process information. Raw data that comes to a person is converted to information because of such processing. Different words and symbols acquire different meanings in different cultures. For example, making a circle with the thumb and index finger means â€Å"okay† in America, signifies money in Japan, and is the equivalent of showing the soles of one’s feet in Thailand. Torn and shabby clothes are a sign of poverty to Indians, while in parts of Europe they signify freedom. It is clear that when an American is trying to say Okay, a person from Thailand will understand it as an offensive gesture (Pickton & Broderick 53) Values and beliefs: Values and beliefs also affect communication

Food Banks and the Need for Help with Food Banks around the World Essay

Food Banks and the Need for Help with Food Banks around the World - Essay Example Increasing unemployment, low incomes, and high domestic food prices have also contributed significantly to the problem. However, FAO (2009) indicated that the major cause of hunger crisis is â€Å"under-investment in agriculture and rural development.† Mucha (2010) quotes the United Nation’s chief food honcho as saying, "If people go hungry today it is not because the world is not producing enough food but because it is not produced in the countries where 70 percent of the world's poor live and whose livelihoods depend on farming activities.† He further noted that the challenge is not only to solve the current hunger problem but also to ensure adequate food supply for the future world population. FAO (2009) noted that to achieve this height, it requires combined efforts of governments, Non-governmental Organizations (NGOs), companies, people, families, and aid organizations. Therefore, in an effort to alleviate the situation, increased human participation is requi red. This paper looks into the voluntary services and their importance in alleviating the hunger problem around the world. It also probes on the importance of food banks in solving the hunger problem and the reasons behind their increase. The paper goes a step further to analyze the importance of poverty and its relationship with food insecurity. The article also gives statistical evidence of the current situation. Volunteer services Volunteerism is considered as the selfless act of giving one’s life to a worth course without expecting compensation in return. Volunteering is defined as the altruistic action aimed at improving the quality of life of other people as well their welfare. However, people offer voluntary services for other reasons social purposes i.e. to meet other people, to develop their own skills, as an entry route to employment or just to have fun. Volunteerism brings about a sense of self-worth and self-satisfaction. Xu and Ngai (2011) argued that volunteeris m especially at grassroots level can bid different organizations together and thus develop a civil society aimed at achieving a certain goal. This is an essential aspect especially in respect to world hunger problem. According to Meier & Stutzer (2004), volunteerism is self-satisfying. They argue that serving other people increases the happiness of a person. Smith (2000) who observed helping others as a means to increased well-being also echoed this. He said, â€Å"Concern for our own happiness recommends to us the virtue of prudence: concern for that of other people†. Meier & Stutzer (2004) argued that an individual’s well-being is positively affected by volunteering because of two reasons i.e. intrinsic motivation and extrinsic reward. Volunteers are internally satisfied by just helping other people since they require no material reward for motivation. Internal satisfaction comes about in three ways; care about the recipient’s utility, intrinsic work enjoyment and helping other people. According to Fehr and Schmidt, (2003), utility of people increases is other people are much better as a result of a volunteer’s work. In this contest, a volunteer becomes more satisfied by participating in feeding the hungry people. Furthermore, volunteers enjoy doing their work i.e. intrinsic work enjoyment. In this case, volunteering increases people’s sense of competence and self-determination (Deci and Ryan, 2000). In addition, people get